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Overhead view of crispy beet chips on sheet pan

Beet Chips

Print Recipe
Beet Chips are sweet-and-salty, addictively crunchy, and you only need 3 ingredients to make them. No frying and no food dehydrator needed!
Course Snacks
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 3 servings
Calories 88
Author Jessica Hylton

Ingredients

  • 4 small beets or 2 large beets
  • Handful fine sea salt
  • 1 tablespoon olive oil 15mL

Instructions

  • Preheat the oven to 300 degrees.
  • Wash the beets and peel off the skin. Slice the beets through your mandolin until you have made circular chips out of everything.
  • In a bowl, toss raw beets with 1/2 tablespoon olive oil until coated. Coat a baking sheet with remaining olive oil.
  • Place raw chips on the baking sheet and sprinkle with fine sea salt (salting prior to will also help dry them out which helps with the crunch).
  • Bake for 35 to 40 minutes (watch them after the 35 minute mark) until chips are crisp and cooked through. Sprinkle more sea salt on top as soon as you remove them from the oven.
  • Serve immediately and enjoy.

Notes

Let the chips cool completely, then transfer them to an airtight container. They’ll keep for up to 2 weeks at room temperature, but they won’t be as crisp with storage. You can heat them in a 300ºF oven to restore some of their crispiness if you’d like.

Nutrition

Calories: 88kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 861mg | Potassium: 355mg | Fiber: 3g | Sugar: 7g | Vitamin A: 36IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg